Best Chocolate Fudge
User Reviews
4.8
Best Chocolate Fudge
Description
Best Chocolate Fudge brings together granulated sugar, whole milk, light corn syrup, and pure unsweetened chocolate heated carefully until reaching the soft ball stage. After removing from heat, butter and vanilla are added without stirring initially, allowing the mixture to cool slowly to 110°F. Then, vigorous stirring with a wooden spoon creates the dense, creamy body of the fudge. The method includes brushing down the sides of the pan to prevent sugar crystals from forming, which ensures a smooth texture. The fudge sets firm and can be cut into pieces for serving.
The rich chocolate flavor comes from using 100% cocoa chocolate, balanced by the sweetness of sugar and vanilla. Butter adds a smooth mouthfeel. This recipe requires some patience during cooling but results in traditional, old-fashioned chocolate fudge.
Because the recipe involves reaching precise temperatures and stirring at the right time, having a candy thermometer and clean utensils is helpful for successful results.
Ingredients
- 3 cups granulated sugar
- 1 cup milk whole
- 2 Tablespoons light corn syrup
- 2 oz unsweetened chocolate broken into pieces (100% cocoa)
- 3 Tablespoons butter room temperature, salted
- 1 teaspoon vanilla extract
Instructions
- Line a 9x5 loaf pan with parchment paper and set aside.
- Lightly dampen a pastry brush and set it nearby the stove.
- In a medium-sized, heavy-bottomed saucepan, combine sugar, milk, corn syrup and chocolate over medium heat.
- Using a wooden spoon, stir the mixture constantly, occasionally brushing the side of the pot with the pastry brush to remove crystals that might fall into your fudge.
- Once mixture begins to boil, attach your candy thermometer to the pot (make sure the bottom of the thermometer isn't touching the bottom of the pan).
- Stir mixture occasionally until your thermometer reads 238F (soft ball stage).
- Immediately remove pan from heat and add your butter and vanilla extract. Do not stir the butter and vanilla! Allow it to set and melt
- Leave mixture undisturbed until your candy thermometer reads 110F. This will take a long time, possibly an hour or more.
- Now, using a (clean) wooden spoon, begin to stir the mixture vigorously (be careful not to scrape the sides or you may knock sugar crystals into the fudge, causing grainy fudge) until it begins to lose its shiny sheen and thicken (It will take a good bit of stirring before the fudge is just right, your arms will get tired and it's not a bad idea to have a back-up stirrer... seriously!)
- Immediately, once the fudge begins to thicken, pour into prepared pan.
- Allow to cool completely before cutting and serving.
Notes
- Use a candy thermometer to monitor temperature closely for best texture.
- Brush down pot sides with a damp pastry brush to prevent sugar crystals forming in the fudge.
- Do not stir in butter and vanilla while hot; allow mixture to cool to 110°F first for proper setting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32pieces
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1piece chocolate fudge | |
| Calories | 100kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 14mg | 1% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 45IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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